Questa ricetta è stata pubblicata anche sul periodico Torino Magazine di Luglio 2014 nella rubrica Food Blogger curata da Carlo Vischi.
Ecco oggi per voi una ricetta estiva (anche se vedendo il cielo fuori non sembra!): insalata di mazzancolle e melone con vinaigrette allo zenzero e menta. E’ un piatto sano, leggero, colorato ma molto nutriente! Unico consiglio che vi posso dare è quello di fare attenzione alla cottura delle code di mazzancolle che, come quella del pesce in generale, non dovrà mai essere troppo prolungata, altrimenti la polpa del pesce tenderà a diventare stopposa e a sfaldarsi (diventando di conseguenza immangiabile!) 😉
Insalata di mazzancolle e melone con vinaigrette allo zenzero e menta
Preparazione20min
Cottura2min
Tempo totale22min
Porzioni: 2
Ingredienti
20code di mazzancolle
3gambi di sedano
1/2melone
8ravanelli
1cipolla rossa di tropea
60grammi di misticanza
Per la marinatura:
4cucchiai di olio di sesamo
2cucchiaini di sesamo bianchi
1/2bicchiere di vino bianco
1presa di sale
Per la vinaigrette:
6cmdi radice di zenzero
8foglie di menta
4cucchiai di olio di sesamo
3cucchiai di aceto bianco
1presa di sale
Istruzioni
Sgusciate le code di mazzancolle ed eliminate con uno stuzzicadenti il budellino nero praticando un’incisione sul dorso con un coltellino. Sciacquate sotto l’acqua corrente e riponetele in un piatto. Nel frattempo, preparate la marinatura con olio di sesamo, sale, vino bianco e semi di sesamo bianchi. Coprite il piatto con della pellicola trasparente e lasciare riposare per 1 ora circa.
Tagliate i gambi di sedano, i ravanelli e la cipolla rossa a listarelle. Lavate e asciugare bene la misticanza e, con uno scavino, formate delle palline con la polpa del melone.
A questo punto preparate la vinaigrette: in una ciotola mescolate il sale all’aceto bianco, aggiungete l’olio di sesamo ed emulsionate con una forchetta. Pelate lo zenzero, grattugiatelo e racchiudete la polpa in un pezzo di carta assorbente, strizzatela bene per ottenere il succo. Aggiungete quindi il succo dello zenzero e le foglie di menta tagliate all’emulsione e mescolate.
Fate scaldare una padella a fuoco alto, posizionate le code di mazzancolle (prive della marinatura) e fatee cuocere 1 minuto da entrambi i lati. Componete a questo punto il piatto adagiando prima la misticanza sul fondo, poi uno strato di ravanelli, il sedano e la cipolla rossa, concludete con le palline di melone e le code di mazzancolle. Infine, condite il tutto con la vinaigrette.
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